Black-Eyed Pea Stew With Rice |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 6 |
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This is a variation of Hopping John. It's usually a New Years Day item around our house, as the Black-eyed peas, are for good luck.And it also contains rice, which is for abundance, and pork, which is for the future. Ingredients:
2 lbs boneless pork loin chops, cut into cubes |
2 tablespoons olive oil, divided |
1 large onion, chopped |
4 celery ribs, chopped |
1 large red bell pepper, seeded and finely chopped |
2 garlic cloves, minced |
1 teaspoon dried oregano |
1/2 teaspoon dried thyme |
3 (15 ounce) cans black-eyed peas, rinsed & drained |
1 (32 ounce) container chicken broth |
1 bay leaf |
1 (28 ounce) can crushed tomatoes |
1 teaspoon salt |
1 teaspoon black pepper |
1 teaspoon hot sauce |
1/4 teaspoon ground red pepper |
hot cooked rice |
Directions:
1. Saute pork in 1 tablespoon hot oil in a Dutch oven over medium-high heat 8-10 minutes. Remove pork and set aside.
2. Add remaining 1 tablespoon oil to Dutch oven. Sauté onion and next 4 ingredients in hot oil 5 minutes. Stir in oregano and thyme, cook, stirring often, 2 minutes.
3. Add peas, broth and bay leaf, bring to a boil, cover, reduce heat, simmer stirring occasionally 45 minutes.
4. Stir in tomatoes, simmer, stirring occasionally, 20 minutes. Stir in reserved pork, salt and next 3 ingredients. Remove and discard bay leaf. Serve over rice.
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